1.Preheat oven to 180°C (160°C fan-forced). Peel the pears, leaving the stems intact; cut in half lengthways. Remove the cores carefully. Place the pears in a baking dish, cut side up, and top with syrup, sugar and butter.
2.Bake the pears for about 20 minutes or until tender, brushing occasionally with the juices. Turn pears over after 10 minutes.
3.Increase the temperature of the oven to 200°C (220°C fan-forced). Cut pastry sheet in half; place halves about 2cm apart on a greased oven tray.
4.Place 3 pear halves, with cut side down, on each pastry strip. Brush pears and pastry with reserved syrup and then brush the pastry only with a little of the egg.
5.Bake for about 20 minutes or until puffed and browned.
6.Dust with sifted icing sugar and serve with cream or ice-cream, if desired.
The pears can be roasted several hours ahead. The tart is best cooked close to serving.Note